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then i would stick with one good petty; one good gyuto, one good long serrated knife and a soft spatula. i have all this in my roll along with other knives.

but i would recommend to buy now and then your gear, when you feel the need. in a kitchen or another you wont need the same knives, i guess it's probably same in pastry.

and if you are starting in this profession, first: congrats, second, most of the gear needed should be at your disposal where you work. buy your own things when you will feel limited by the hardware at your disposal (this shouldn't come too fast)

I think chuckles has the right idea; You're going to have to keep the stuff thats easily replaceable at work in a box or something, and take the more valuable stuff home in a regular bag. I don't see any way to reasonably take whisks, knives, spatulas, spoons, cups, scales etc to and from work every day.